July 21, 2023 Lunch - Crab Soufflé and Tabouli Salad. Dinner - Stir Fried Eggplant, Onion, beech mushrooms, baby bok Choy and Pork and chorizo
We did not sleep well and awakened at 6:30 and dressed and toasted two slices of bagel, spread cream cheese on the slices and added slices of red onion, and the new Gravad lax and then drove Suzette through her appointment on the Westside at 8:30. While I waited for for an hour I went to the cafeteria and bought a sweet roll and a cup of mint tea.
The big news is that our camper was stolen during the night.
After her procedure we drove to Costco to fill the Prius with gas and then to FedEx to copy a set of plans for the garden design so Suzette can add the improvements she want to add. There is a crew coming on Monday to construct the garden improvements.
I rested until 1:30 when Suzette made lunch by heating a wedge of the crab soufflé we made last night with some Tabouli on a small pile of lettuce from our garden.
I then rested until 5:30 while Suzette worked in the garden design she wants and contacted police, her insurance Company, and several other organizations.
We had discussed dinner and decided on a Chinese stir fry dish using eggplant, so I fetched a pork steak from the garage.
At 6:00 as it cooled I peeled and sliced the eggplant into 2 inch long rectangles. I then minced ginger, and chopped red and yellow onion, baby bok Choy separating the white stalk from the green leaves, I then added 3 oz. of brown beech mushrooms and the remaining bamboo shoot diced, while zsuzette diced the pork steak and a chorizo sausage.
Suzette fetched the wok and heated 3/T. of peanut oil in it and stir fried the meat and removed it from the wok.
Then I stir fried and covered the firm ingredients: the eggplant, onion, and ginger.
I then made a seasoning sauce of soy, Chinese Cooking wine, rice vinegar, water, dehydrated chicken stock, hot water and cornstarch. After fifteen or twenty minutes the fitting ingredients began to cook and soften and I added the mushrooms, bok Choy stalks, and diced bamboo shoot.
Then in another five minutes I added the bok Choy green leaves and turned them into the stew. I added the seasoning sauce and folded it in and heated a container of Cooked rice.
The sauce was perfect and combined with the cooking liquids of the meat and vegetables to created a thick brown sauce.
We really enjoyed dinner and there was enough stir fry left for another meal.
We drank Dos Equis beer with dinner and then at 8:00 watched Washington Week, after which I lay down to blog and read.
Bon Appetit
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